Instructions

In heavy 6-quart Dutch oven, heat oil just to smoking. Add meat all at once and brown rapidly, stirring constantly until all of the cubes are browned. Reduce heat and add onions, celery, and spices. Cook until onion is just tender. Add remaining ingredients. Stir well to combine. Cook over medium-low heat until meat is tender and all vegetables are very tender, approximately 1 hour. Add more wine or beef stock during cooking to keep meat from drying out. I like to coat the potatoes with olive oil, crushed garlic and basil in a baggie for two hours before roasting them for ten minutes at 450 degrees on a cookie sheet. This will add tons of flavor to your stew.